INGREDIENTS:
-4 chicken breasts, boneless skinless
-8 oz canned water chestnuts, drained and sliced
-3 green onions finely chopped
-1/4 cup sesame seeds, toasted
-1/3 cup sliced almonds, toasted
-1 tbsp poppy seed dressing (see below)
-3 oz chow mein noodles
-1 medium lettuce

Poppy Seed Dressing*
-4 tbsp sugar
-4 tbsp cider vinegar
-1 tsp salt
-1/2 cup vegetable oil
-1/2 tbsp poppy seeds

PREPARATION:
- Cook chicken in boiling water
- Drain when chicken is cooked (white colour)
- Break chicken into small pieces
- In a large bowl, mix chicken, water chestnuts, green onions, sesame seed, and almonds
- Pour dressing over chicken mixture and toss well
- Refrigerate until chilled, about 2 hours
- At serving time, break lettuce into small pieces
- Mix chicken mixture with lettuce and topped with noodles
*To prepare the dressing, put all ingredients in a pint jar. Shake to mix well.

INGREDIENTS:
Marinade:
* 1/4 pound ground pork
* 1 tsp black beans
* 1 tbsp chili paste
* 3 tbsp chicken broth
* 1 1/2 tbsp tapioca starch
* 2 tbs soy sauce
* 1 pound regular tofu (medium
firmness)
* 3 green onions
* 1/4 tsp salt
Mixture:
* Freshly ground Szechwan pepper
* Oil for stir-frying if needed
* 1 tbsp cornstarch
* 2 tbsp water
* 2 tbsp soy sauce

PREPARATION:
* Mix all marinade ingredients
* Marinate pork for 20 minutes
* Cut the tofu into 1/2 inch (1 cm) square cubes
* Blanch tofu in boiling water for 2 -3 minutes
* Remove from boiling water and drain
* Chop green onions into fine pieces
* Heat wok and add oil
* Stir-fry pork until the color darkens
* Add salt and stir
* Add the salted black beans
* Mash the black beans with a cooking ladle
* Blend the beans well with the meat
* Add the chili paste, stock, tofu, and green onions
* Turn down the heat, and cook for 3 - 4 minutes
* Mix cornstarch, water, and soy sauce
* Add to wok and stir gently
* Sprinkle the freshly ground Szechwan pepper
* Serve on a bed of steamed rice

INGREDIENTS:
* 2 tbs oil for stir-frying
* 2 lbs pork spareribs, cut into 1 or 2 rib sections
* 1 1/2 cups water or stock
* 2 slices ginger, finely chopped
* 1/2 cup Chinese rice wine or dry sherry
* 2 tbs light soy sauce and 1 tbs dark soy sauce
* 2 - 3 tbs brown sugar
* 2 tsp five-spice powder

PREPARATION:
Heat the oil in a pan, on high heat
Add the ribs and brown on both sides (5 minutes)
Add the water or stock, and stir in the remaining ingredients
Cover, turn the heat down to low (simmer 1 hour or until tender)
Garnish with sliced scallions, and serve

Tips:
It is important to simmer the ribs, and add water as needed during the cooking. If time allows, blanch the spareribs first in a pot of boiling water and drain before cooking. Serve best with plain steamed rice to enhance the taste.

INGREDIENTS:
- 450 g scallops
- 2 tbs vegetable oil
- 2 tbs finely sliced fresh ginger root
- 3 garlic cloves, crushed
- 2 leek, shredded (or 2 tbs finely chopped green onion)
- 3 /4 cup peas
- 125 g canned bamboo shoots, drained
- 2 tbsp light soy sauce
- 2 tbs unsweetened orange juice
- 1 tsp fine sugar
- 1-2 slices of orange skin, finely chopped, to garnish

PREPARATION:
- Heat the oil in the wok.
- Add the scallops and stir-fry 1-2 minutes.
- Removed scallops with slotted spoon.
- Add the ginger and garlic to the work, and stir-fry 30 seconds.
- Stir in the leeks and peas, cook and stir 2 minutes.
- Add the bamboo shoots and turn the scallops to the wok.
- Stir gently to mix well.
- Pour in the soy sauce, orange juice and sugar. Cook for 1-2 minute.
- Transfer to a serving dish and serve.